Have a bunch of beautiful Summer fruit you need to use up quick? Make this!
I do this thing in the produce section of the grocery store where I buy everything that looks good. “Everything that looks good” is usually half of everything my store has to offer. This means I have to get creative when trying to use it up before it goes bad (um, like that really long spans of time this Summer where every other recipe was a cherry-something-or-other). Shoving it all into ice cream is certainly one of the most delicious ways I’ve devised!
Actually, I technically did not buy all of this produce at the grocery store.
The other day, Mikey and I were picking Rook up from doggie daycare (trust me, it’s necessary), when I noticed a few small fruits on the ground of the parking lot. I looked up, and there was a tree with tons and tons of perfect little plums all over it! I grabbed as many as I could fit in my arms and took them home to the fruit basket on my kitchen counter…where they sat with the plums I bought from the store…for an entire week. And then there was the pint of blackberries and the leftover blueberries, both hanging out in the fridge, waiting to be used.
I finally kicked my butt into gear and made a ice cream custard base to stir all of the beautiful produce into. The base is pretty much just my go-to vanilla ice cream recipe, minus the vanilla bean. It’s creamy and rich and the perfect vessel for sweet Summer fruit. Seriously, put whatever you have in there—strawberries, peaches, raspberries, nectarines, cherries…it’ll all work! Fruit + cream is always a winning combo (like this literal representation).
Anyway, this ice cream is like the perfect homage to Summer. Oh! And I feel like I have to urge you to eat it straight after it’s churned. It’s like a wonderful soft-serve full of fruit. Of course it’s still amazing after it hardens up in the freezer, but the fruit can get a bit icy—nothing a few minutes on the counter can’t solve, though!
Yield: about 1 and 1/2 quarts recipe adapted from here
Yield: about 1 and 1/2 quarts
recipe adapted from here